Gluten Free Chocolate Chip Cookies
These gluten free chocolate chip cookies truly are the best and easy to make too! Follow these simple steps to make a delicious, soft and chewy cookie that doesn't taste gluten free!
Equipment
- Stand Mixer with the Paddle Attachment
- Measuring cups & spoons
- Spatula
- Cookie scoop
Ingredients
- 8 tbsp unsalted butter* (4 ounces/1 stick)
- ½ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg + 1 yolk
- 1 ¼ cup gluten-free all-purpose flour See note
- ⅓ cup gluten-free old fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips
Instructions
- Preheat oven to 400 (this is not a typo!) degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- In a small saucepan, melt the butter over medium heat. Watch it sizzle and stir it once it starts to turn amber. Continue to stir until it turns light/medium brown. The milk solids on the bottom of the pan should turn brown. Don’t let it burn. When it’s done, immediately transfer it to a large bowl
- Add the sugar and brown sugar to the butter and stir to combine.
- Add the egg, yolk, and vanilla to the sugar mixture and stir to combine.
- Add the gluten-free flour, oats, baking soda, and kosher salt to the egg mixture and stir until incorporated. Stir in the semisweet and milk chocolate chips.
- This recipe makes 12 large cookies or 21 small/medium cookies. Use a large/small cookie scoop to scoop 6 large cookies or 8 small cookies onto the sheet pan. Give them space to spread.
- Bake large cookies for 9 minutes and small cookies for 7 minutes. They should look underbaked when you pull them from the oven. If the entire cookie looks baked, it’s overbaked. Since the temperature is high, the cookie’s edges brown nicely but don’t need as long to bake.
- Let them cool and set up on the sheet pan for at least 10 minutes. Don’t try to move them while they’re warm or they will fall apart.
- Once the cookies cool for at least 10 minutes, transfer them to a wire rack. Repeat with the remaining cookie dough.
Notes
I recommend Bob's Red Mill's 1:1 All-Purpose Gluten-Free Flour for this recipe. It has a gluten-like taste and texture and it's the flour I created this recipe with. All gluten-free flour blends have different ingredients and ratios, and therefore produce different results.
Nutrition
Calories: 145kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mgSodium: 86mgPotassium: 49mgFiber: 1gSugar: 12gVitamin A: 147IUCalcium: 16mgIron: 1mg
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